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I'd probably cook the bacon first, set aside, get some colour happening on the chicken in the bacon fat, set that aside, then fry the onions off lifting the fonde off the bottom of the pan and deglazing with the cider before chucking it all back in the pan. Seasoning as you go, obvs. How would you normally do it?
I would probably ditch the prunes and add some parsnips and carrots instead, but that's just me. Sounds delicious.
RonAsheton
all the recipes i've been looking at don't have many extra bits and bobs. like you say if you try and cram in too much it can spoil the basic ingredients and the simple flavours.
mum used to make it when i was young so i thought i'd see what i could rustle up, see if it was as tasty as i remember.
maybe a little roux added at the end to thicken things up a little. looking forward to it already !